关键词: 花椒籽仁油, 加热过程, 反式脂肪酸, 酸值, 过氧化值

Abstract:

The effects of oven heating conditions on trans fatty acid (TFA) composition, acid value and peroxide value of
laboratory-made Zanthoxylum bungeanum seed kernel oil (ZBSKO) were evaluated in this study. The results showed that the
amount of total TFAs, acid value and peroxide value of ZBSKO increased with increasing heating temperature and time, and
TFAs were formed at an accelerated rate in the presence of air, accompanied by earlier occurrence of oxidative rancidity.
When the heating temperature was 100, 150 and 200 ℃ for less than 6, 4 and 2 h, respectively, the amounts of total TFAs
in ZBSKO could meet the national standard requirement (0.30 g/100 g); When the heating time was not more than 6, 1 and
1 h, respectively, the acid values of ZBSKO also could meet the national standard requirement (3.0 mg KOH/g); When
the heating time was 8 hours at each temperature, the peroxide values of ZBSKO did not exceed the national standard limit
(6.0 mmol/kg). These results suggested that the ZBSKO should not be cooked for more than 6 hours at 100 ℃ and 1 hour at
150–200 ℃.

Key words: Zanthoxylum bungeanum seed kernel oil, heating process, trans fatty acids, acid value, peroxide value